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Vegetable Quiche Cups with Goat Cheese

Individual vegetable quiches with a croissant roll crust.
Course brunch
Cook Time 20 minutes
Total Time 20 minutes
Servings 12
Author Holly- 3 Yummy Tummies

Ingredients

  • 4 Large Collard Green Leaves around 1/4 of a bunch
  • 1 C. Sliced Mushrooms
  • 1 C. Cubed Zucchini
  • 1 Shallot; minced
  • 3 Cloves of garlic; minced
  • 4 Tsp. Olive Oil
  • 4 Oz. of Lite Sour Cream
  • 4 Eggs
  • 1/2 C. Goat Cheese
  • 1 Sheet of Crescent Roll Dough

Instructions

  1. Preheat oven to 375 Degrees.
  2. Spray the bottom of a 12-Muffin cup pan with nonstick cooking spray.
  3. Roll out the crescent dough onto a sheet of wax paper.
  4. Using a biscuit or round cookie cutter; cut out 12 circle shapes that will cover the entire bottom of a muffin cup.
  5. Add the crescent dough cut-outs to the bottom of each muffin tin.
  6. Place muffin pan in the oven for 3 minutes.
  7. Remove Collard Green Stems and thinly slice the leaves.
  8. Add Tsp. of Olive Oil to a nonstick frying pan and heat on Medium/High.
  9. Add garlic and sauté until fragrant for around 1 minute.
  10. Add Collard Greens, salt and pepper to taste, and sauté 2-3 minutes until wilted and lightly browned.
  11. Place cooked Greens in a bowl and set aside.
  12. Wipe out frying pan and add 2 Tsp. Olive Oil and heat to medium/high.
  13. Add Shallot and sauté for around 2 minutes until lightly browned.
  14. Add zucchini and mushrooms; salt and pepper to taste.
  15. Sauté until zucchini is softened and slightly browned for around 3 minutes.
  16. Add eggs to a large bowl; whisk until smooth, salt and pepper to taste.
  17. Whisk sour cream into egg mixture.
  18. Add equal amounts of vegetables to the bottom of each muffin tin.
  19. Top with egg mixture until tin is nearly full.
  20. Sprinkle tops with goat cheese.
  21. Bake at 375 degrees for around 20 minutes until middle is firm.
  22. Loosen edges with a knife and remove from muffin tin while still warm.